Tuesday, January 22, 2008

Tortilla Casserole

When I saw this recipe on Fearlessly Vegan today I knew I had to make it. In fact, I was so dedicated to making it that I glibly disregarded the fact that I did not have some of the ingredients. What's that they say about necessity being the mother of invention? First, I did not have canned chiles, so I had to leave them out (probably better for the kids, anyway). I did not have corn tortillas, so I made some wheat ones. I did not have enchilada sauce, so I made my own version. I did not have vegan cheese, so I made nacho sauce from The Ultimate Uncheese Cookbook. In the end it was all worth the extra work--the end result was so incredibly tasty. Thanks, Cali!

1. Put a thick layer of enchilada sauce on the bottom of a 2 qt casserole dish. Put down a single layer of tortilla. Spread on a layer of refried beans (1/3 of the can), and a layer of nacho sauce. Top with some corn, 1/3 of the beans, and more enchilada sauce.

2. Repeat again, and then again. Top with a final layer of tortilla. Brush with a thin layer of olive oil. Bake for 30 mins, or until top is golden brown and casserole is bubbling.